Spinach and Carambola Salad

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Credit: Florida Department of Agriculture and Consumer Services
Chef & Child Ingredient of the Month, October 2014


1 lb. spinach, torn into bite size pieces
2 Red Delicious apples, cored and chopped
1 cup seedless red grapes
1 carambola, thinly sliced crosswise
½ cup chopped peanuts

Honey Mustard Dressing:
½ cup light mayonnaise or plain Greek yogurt
2 tablespoons honey
2 tablespoons Dijon-style mustard
2 tablespoons milk
2 teaspoons lemon juice
¼ teaspoon coriander


1. In small bowl, combine all dressing ingredients; stir until well blended.

2. In medium bowl, combine spinach, apples, grapes and carambola. Toss with Honey Mustard Dressing. Sprinkle with peanuts.


Chef & Child, Salad

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